Cheese-Stuffed Baby Plum Tomatoes

Serves 4


  • 250g natural yoghurt
  • 350g baby plum tomatoes
  • 2 sprigs rosemary, stalks removed and finely chopped
  • Small bunch parsley, stalks removed and finely chopped
  • Zest of 1 lemon
  • 1 tsp pink peppercorns, coarsely chopped
  • Salt and freshly ground black pepper
  • 200ml olive oil
  • 2 sprigs rosemary


  1. Make the soft cheese using a Cheese Maker and follow the instructions.
  2. Sterilise the jar and leave to cool.
  3. Cut the top off each tomato and discard then carefully scoop out the seeds with a small teaspoon. Place each tomato upside down on a plate and leave to stand whilst you prepare the filling.
  4. Mix the soft cheese, herbs, lemon zest and peppercorns in a bowl and season to taste.
  5. Place the cheese mixture in a piping bag and carefully fill the tomatoes then gently place in the jar. Cover with olive oil and add rosemary sprigs. Seal the lid, label and store in a cool, dry place.


Home-made soft cheese can be replaced with 150g shop-bought soft cheese

Ready to eat straightaway and best eaten within 2 weeks.